Active travel is gaining popularity right now, as I’ve written a lot here at Forbes, thanks in part to the massive accumulation of participation in activities like hiking and biking during the pandemic. Interest in culinary travel has developed for years. Driven through the dramatic construction of television policies and social networks of food, food and travel, and celebrity chefs. Active and culinary are two of the most popular trends in recreational travel, and converge well in a series of trips, but especially in Chef’s Bike Tour Series from Boston-based tour operator and Italian Tourissimo specialist.
For years, Tourissimo has organized this holiday series run by renowned chefs, but it helps to continue to grow and the 2023 programming has just been announced, stronger than ever. Passions, worth checking out. The industry-leading publication, Cycling Weekly, has just made the Tourissimo Chef’s holiday in Sardinia its front page. On TV, sign up for cooking classes, food production excursions, special meals, and pedal down the road.
Some are regular chaperones who organize trips to other places every year, such as the famous James Beard and Julia Child prize winner, Mary Sue Milliken, who returns for the sixth year, after Sicily, Sardinia and other regions. Puglia region in southern Italy: the epicenter of Italy’s remarkable additional virgin olive oil production.
Milliken is a cookbook author, co-founder of Border Grill restaurants, co-star of the long-running television series Too Hot Tamales, and an award-winning veteran. and having dinner in some other beautiful region of Italy,” Milliken told me. “Tourissimo makes every effort for you to taste the best local cuisine. What can be better than no-fault dinner thanks to the education you do?Every day? Combine that with being in nature and surrounded by smart company, and you have a little piece of paradise.
Joining her in the lineup is another culinary legend, Gabrielle Hamilton, on her first Tourissimo tour, this in sparkling Sardinia in June. Hamilton is the chef/owner of the celebrated New York Plum and beat Bobby Flay at Iron Chef America, won 4 James Beard Awards, is the leader of New York Times best-selling cookbooks and memoir Blood, Bones and Butter, and has written about food for everyone from The New Yorker to GQ, Vogue and each and every major food magazine. adding Food Wine, Bon Appetit and Saveur. His paintings have been chosen for another 8 annual editions of the Best Food Writing anthology.
The Friuli Tour will be led by Tourissimo alumna Brooke Williamson, winner of Top Chef and the first Food Network Tournament of Champions, and the youngest guest to cook at James Beard House. She and her husband run several restaurants and dining concepts. in the Los Angeles area, adding Hudson House.
The excursion from Emilia-Romagna, the Italian region with maximum gastronomy, home to the dual capitals of Parma and Bologna, Balsamic Vinegar of Modena, Parmigiano-Reggiano cheese, Prosciutto di Parma, the world’s number one restaurant, the global FICO Eataly and much more, will be led by Italian chef, and long-time cycling consultant, Federica Luppi, who learned to cook regional cuisine here from his grandmother and designed the itinerary.
Chef Brooke Williamson at TNT’s Claws brunch via chef Brooke Williamson. (Photo by BradArray. [ ] Barket/Getty Images for the Vulture Festival)
Chef Tour itineraries basically take place in June and October and are detailed on the Tourissimo website, however, each day offers various features of duration and difficulty, and those trips are open to cyclists of all levels, and even non-cycling members, as long as they already have a smart appetite.